PEPPERMINT LAYER CAKE
Here's the perfect festive dessert recipe for your holiday table - a Betty Crocker™ Super Moist™ layered cake, that looks and tastes like Christmas peppermint candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour.
- Make cake mix as directed on box, using water, oil and eggs and adding mint extract. Pour batter into pans. Bake as directed for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)
- Tint 1 container frosting with red food color. Tint 1 cup frosting from second container with green food color. Leave remaining frosting white.
- Place 1 cake layer, cut side up, on serving plate; spread with half of red frosting to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with green frosting. Top with third cake layer, cut side up; spread with remaining red frosting. Top with remaining cake layer. Spread white frosting on top and side of cake. Freeze 1 hour.
- Place red and green round peppermint candies on bottom edge of cake. Break candy canes into large pieces; place in center of cake.
Nutrition Facts : Calories 670, Carbohydrate 105 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg
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